Wow, thanks for all the recipes, everyone. I will try every one of them, hopefully. I love having different varieties of salsa to eat all winter. My tomato yield this year has been really low, and I've only been able to make eight pints so far. I usually make 75-150 pints, sometimes even more. But I'm afraid this year I'm just not going to get enough tomatoes. By the time my plants got any size on them this summer, the temps were so high, they quit producing. Now I'm just trying to water them enough to keep them alive for fall tomatoes. CcecilM, Your recipe sounds so yummy. I used to make one very similar to this and loved it, but lost my recipe years ago and could never find it. This sounds like one they used to serve at a Mexican restaurant I loved as a kid called Pick's Hot Tamales. I also like a little sugar in my salsa. I can't wait to try it! Thank you! Jessaka, Thanks for TWO recipes. Mimi's recipe sounds like one I will love. I LOVE Habaneros, my favorite peppers. I can't use them in DH's salsa as he can't take the heat. If I hot water bath this recipe instead of pressure can it, do you think tripling the vinegar will be enough to keep it safe? I don't have a pressure cooker. Ilene, I had seen Annie's recipe for the Pace type salsa on the Harvest forum. I asked DH if he wanted me to make that one, since he likes Pace picante sauce. I'm going to make this recipe for him. I don't care for Pace salsa, but it's DH's favorite store bought brand. That's the one I referred to above as "made in New York City", LOL, even though it's not. I also know what you mean about how militant they are talking about canning procedures on the Harvest forum. But you know, that's good because they won't be poisoning anyone with improper canning procedures. I always worry about that, even though I'm extremely careful with everything I can. I don't boil my jars (do the flats and lids though), but run the jars through the dishwasher and leave them on the heat cycle until I'm ready to use them. Then process for 15 minutes in the HWB canner. Susan, I will have to try the Sam's black bean and corn salsa. I LOVE cilantro too. I put up a bushel of corn on the cob in the freezer this year, and have been thinking about making some corn/black bean salsa (fresh, not canned) out of some of it. I saw a recipe for a Southwest salsa that sounded great while I was searching the Internet looking for salsa recipes. Have you ever eaten at Joe T. Garcia's restaurant in Ft. Worth, down by the stockyards? Yummmy, it's my favorite Mexican restaurant in the whole world. They only serve two entrees, enchiladas or fajitas, and are world renowned for their food. It's the greatest (and I even like their salsa they sell in stores)! Well, since I don't have a recipe to add to this thread, I will add my best time saving tip. When I make salsa - in past years when I've had plenty of tomatoes - I cook my salsa in my electricity turkey roaster. This works so well, and it yields about 30 pints in one batch. It also leaves the stove top for the canner, and extra pots of boiling water. I love using the roaster for making salsa! Dawna

I made Ina's Apple Crostata the other nite. It's our favourite apple pie, by far. I thought of taking a pic, after we'd already had our pieces. Apple Crostata (Ina Garten) Pastry: 1 cup all-purpose flour 2 tablespoons granulated or superfine sugar 1/4 teaspoon kosher salt 1/4 pound (1 stick) very cold unsalted butter, diced 2 tablespoons ice water For the filling: 1 1/2 pounds Macintosh, Macoun, or Empire apples (3 large) 1/4 teaspoon grated orange zest 1/4 cup flour 1/4 cup granulated or superfine sugar 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 4 tablespoons (1/2 stick) cold unsalted butter, diced For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate one for at least an hour. Preheat the oven to 450 degrees. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet. For the filling, peel, core, and cut the apples into eighths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle. Bake the crostata for 20 to 25 minutes, until the crust is golden and the appl

CORNBREAD SALAD Serves 12 Pan size 9X13 1 (16 ounce) package corn bread mix 10 slices bacon 1 (1 ounce) package ranch dressing mix 1 1/2 cups sour cream 1 1/2 cups mayonnaise 2 (15 ounce) cans pinto beans, drained 3 tomatoes, chopped 1 cup chopped green bell pepper 1 cup chopped green onion 2 cups shredded Cheddar cheese 2 (11 ounce) cans whole kernel corn, drained Prepare corn bread according to package directions. Cool, crumble, and set aside. Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Whisk together the dressing mix, sour cream, and mayonnaise. Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving. Nancy

I found the recipe. Mimi's must be quite a place to go to. Muffin Batter 1 cup sugar 1/2 cup unsalted butter or 1/2 cup unsalted margarine 3 eggs 2 1/2 cups flour 2 teaspoons baking soda 1 teaspoon ground nutmeg 1/2 teaspoon cinnamon 6 fluid ounces buttermilk 1 tablespoon buttermilk, additional Nut Topping 1/2 cup sugar 1 cup finely chopped walnuts 1/2 teaspoon cinnamon 1/2 teaspoon ground nutmeg Directions: 1Heat oven to 375�F.2In a mixing bowl, cream the sugar and butter together with an electric mixer.3When they are thoroughly mixed, add the eggs and beat for 1 more minute.4Sift the flour into a separate bowl, together with the baking soda, nutmeg and cinnamon.5Add the flour and buttermilk to the first mixture, and mix at low speed until smooth.6To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.7Make the nut topping by combining all the Nut Topping ingredients together in a small bowl.8Grease muffin tins with additional butter or margarine, or use paper or foil baking cups.9Fill each cup � full of batter.10Add a full rounded tablespoon of the nut topping on top of the batter in each cup.11Bake immediately, or the topping will sink to the bottom of the muffins, and then you will be mad at yourself � and we don�t want that to happen, do we?.12Bake at 375�F for 20 to 25 minutes until the muffins are golden brown and a toothpick inserted in the middle of a muffin comes out dry.13(Home ovens� heat differently from Mimi�s commercial ovens, and so you may need to adjust the temperature and/or the baking time accordingly).14This recipe yields 12 standard-size muffins, or 6 Jumbo-size muffins.15If you are using jumbo muffin tins, reduce the oven temperature by 25� and increase the baking time by 5 to 10 minutes.